Melide Ezekiel's General Store turns 50
Business The heiress was the increase of pilgrims this year
Diners appreciate the good treatment and product quality
joke with the word but as happened with the famous octopus paul revere him over the road. "We were looking forward to Melide to prove, "said a young Malaga. Three stages of the tomb of the Apostle is Melide municipality where, according to expert blog Road to Compostela, has "the tempo of the octopus, Galician cuisine."
Ezekiel's General Store opened its doors for the first time in 1960. Marriage made by Ezekiel and octopus Mercedes sold on market day after cooking it in huge copper pots in the street itself.
Many customers tasted the cephalopod placed on the tables inside the shop, a humble space in which cattle dealers shared bank with more sophisticated visitors to the fair. Some preferred to take home in their own pots or in plastic bags in which Mercedes stood rations "with water which was fired to keep them warm on the way home." An arrangement that has not been abandoned and why many customers choose, especially in days of fair or market in which to find a place to sit is impossible.
With the essence of the past
Today, in the year in which the shop celebrated its fifty years, the restaurant retains the essence of that "then. Has been expanded capacity and on the wall hung pictures of the first years of business. The tables are still run like the wooden benches to accommodate over 10 people.
Founders, over 20 years.
's daughter and the son of Ezekiel runs the general store that sells more than 150 kilos of squid each day. "A good day can reach 400 kilos of octopus cooked," explains the current owner, inherited the family business, Mercedes Parrado. "We have other things but what sells is the octopus, bread and wine. Then it must be accompanied with a good cafe 'drinking' and a liquor permit to follow the path "she advises.
is the star product, which has given them the talk of the Way, for a small fee of six euros per serving. A plate Wood seasoned with salt and pepper "wine strip" as a pilgrim tells Murcia that stops at the store. "Six years ago we did the road and ate octopus here is the best 'Polbo' Road, as they say in Galicia, so here we go again. "
The importance of word of mouth
Despite poor promotion of the local owners do professionally, helped by marketing to social networks, (even have a website), the main Internet search engine has more than 20,000 entries related to the shop Ezekiel. There are many pilgrims who recommend "their mandatory stop" passing through the road to Santiago.
oil and paprika essential.
"We are known by word of mouth because it is repeated again," said Mercedes. The pilgrims who visit the site to eat the octopus share table and clay cup with locals who come to town or the many tourists who visit Melide. "In winter we noticed a significant drop in people, especially in bad weather between March and October but it is filled with pilgrims and tourists," he says.
addition to product quality and friendliness of staff development, issues that everyone values, the venue remains open 365 days a year. One octopus can eat from breakfast to dinner. "At 9 am we have the first tails cooked and from there cut the octopus until there are no people, either the two or three in the morning." "It's a tradition that the New Year's Day young people come octopus for breakfast after all-night party, "says Mercedes.
More than 1,000 people
Her husband has as major business is to keep the essence of the early years and kindness . 'We must protect the pilgrims, being kind to them and give them the best we have. "customers always sometimes have to wait and get it, we ask that please, as we have invited to hikers who do not bring money because we understand that they speak well of our business and the people. "treat everyone equally and we like everyone to leave happy and well served." Personal attention, no doubt, is part the charm of a modest place where pilgrims and locals share bread, wine and octopus.
In the days of summer with the busiest room serves meals to more than 1,000 people. In high season the place is run by the owners and five employees who are quick to take the dishes from the pots where they chop up the tables. The previous owner, now retired, keeps his fingers trace of years and years by cutting the octopus, submitting to the high temperature at which the pots out of snacks.
His daughter maintains business continuity while inherited customs and explain "meeting to continue the founded business that my parents "you can see the amount of cash that jealously guards the octopus embroidered on her apron.
terms of the number of customers and comments, the final result, explains Walker expert blog" simply delicious undoubtedly one of the best memories of the Camino de Santiago dining.
By: Silvia Pena
Source: World
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